It’s Diwali time!! Time for fun, festivities and celebrations with family, friends, and other loved ones. Most importantly it is also the time to indulge in some delicious food. At Evolved, we want you to indulge in your favourite dishes guilt-free.

Whether it is a family get-together, late night card parties or a get together of close friends, here are some plant-based recipes that will leave everyone licking their fingers with joy.

Evolved Samosa

• Prep Time: 30 mins
• Cooking Time: 20 mins
• Servings: 10

INGREDIENTS

• Evolved Plant Meat: 220 gms
• Onions‌: ‌2 ‌(finely chopped)
• Potatoes: 2 (medium size)
• Garlic‌ cloves: ‌4 ‌(chopped)
• Green‌ ‌chili: ‌2 ‌(chopped)
• Turmeric‌: ½ teaspoon
• Coriander‌ ‌powder‌: ‌1 teaspoon 
• Garam‌ ‌masala powder: ½ tablespoon
• Samosa‌ ‌patti‌/sheets: 10  
• Oil: 1 litre
• Salt‌: as per taste

METHOD

1. Heat‌ ‌oil‌ ‌in‌ ‌non- stick ‌kadai,‌ ‌add‌ ‌the‌ ‌chopped‌ ‌garlic, green‌ ‌chilli‌ ‌and‌ ‌sauté‌ for 1 minute
2. Add‌ ‌the‌ ‌chopped‌ ‌onions‌ ‌and‌ ‌fry‌ ‌till‌ ‌soft‌ ‌and‌ ‌translucent‌
3. Grate the plant meat into rough mince
4. Add‌ ‌the‌ ‌plant ‌meat‌ to the kadai ‌ and sauté ‌it. Add the turmeric, garam masala and coriander powder ‌and‌ ‌continue‌ ‌to‌ ‌cook‌ ‌for 5 minutes
5. Finish‌ ‌with‌ ‌chopped‌ ‌coriander‌ 
6. Let the mixture cool
7. Fill‌ ‌the‌ samosa patti/sheets ‌with the plant meat mixture ‌
8. Deep‌ ‌fry‌ the samosas until they are golden brown
9. Serve hot with mint chutney or ketchup

Bangalore Style Evolved Kebabs

• Prep Time: 30 mins
• Cooking Time: 7-10 mins
• Servings: 15

INGREDIENTS

• Evolved Plant Meat: 220 gms 
• Maida/ all purpose flour: 2 tablespoons
• Cornstarch/cornflour: 2 tablespoons 
• Red chili powder: 2 tablespoons
• Ginger garlic paste: 1 tablespoons
• Cumin powder: ½ tablespoon
• Garam masala: 2 teaspoons
• Coriander powder: 1 teaspoon
• Lemon juice: 2 teaspoons 
• Salt: as per taste
• Curry leaves: 15-20
• Oil: 1 litre (for deep frying)

METHOD

1. Cut plant meat into medium cubes. 
2. Whisk all the ingredients except curry leaves and add some amount of water to get a batter of a medium consistency
3. Drop in the chunks and let it marinate for 20 mins
4. Heat oil in a deep bottomed vessel. Once the oil is heated, add the Plant meat pieces, making sure not to overcrowd them. Fry for 3-4 mins turning the pieces occasionally and add some curry leaves so that it adds a nice aroma to the kebabs
5. Drain on paper towels and serve hot with a few lemon wedges & onion rings

Mangalore Evolved Ghee Roast

• Prep Time: 60 mins
• Cooking Time: 20 mins
• Servings: 4

INGREDIENTS

• Evolved Plant Meat: 220 gms 
• Plant-based Ghee: 5 tablespoons 
• Byadgi red chilies: 6 
• Garlic: 5 cloves 
• Cumin seeds: 1 teaspoon 
• Black peppercorn: ½ teaspoon 
• Salt: as per taste 
• Curry leaves: 10-12

METHOD

1. Boil chillies, garlic, cumin seeds, and peppercorn in water for 10 minutes 
2. Strain the water and grind the ingredients into a fine paste 
3. Marinate the chunks with paste for 45 mins 
4. In a non-stick pan, heat some ghee and fry the chunks on low or medium flame for 20 mins 
5. Make sure you keep mixing well so that it doesn’t burn
6. Add some fried curry leaves and mix it well
7. Serve hot with neer dosa

Evolved Donne Biryani

• Prep Time: 25 mins
• Cooking Time: 30 mins
• Servings: 4

INGREDIENTS

• Evolved Plant Meat: 220 gms
• Zeera Samba rice: 400 gms
• Onions: 2 large (thinly sliced)
• Ginger-garlic paste: 1 ½  tablespoons
• Garam masala powder: 2 teaspoons
• Cloves: 3 
• Cinnamon stick: 1 inch piece
• Cardamom: 2
• Bay leaf: 1 small
• Oil: 3 tablespoons
• Peanut curd: 2 tablespoons
• Salt: as per taste

FOR GREEN PASTE: 

• Coriander leaves: 1 bunch
• Mint Leaves: 1 bunch
• Fresh coconut: 70 gms
• Green chillies: 5
• Water: 1 to 2 tablespoons

METHOD

1. Add mint and coriander leaves, coconut and green chillies into a blender. Add 1 tablespoon of water and blend into a smooth paste. Keep aside
2. Wash and soak zeera samba rice in water for 20 minutes
3. In a heavy bottom non-stick pan, heat oil. Add cinnamon, cloves, bay leaves and cardamom
4. Add sliced onions and sauté for a minute until onions turn soft. Add ginger garlic paste, coriander powder and sauté until the raw smell of the paste is gone
5. Add the prepared green paste and mix well. Cook until the raw smell of the paste is gone
6. Add the curd and sauté
7. Add the plant meat chunks 
8. Add garam masala powder, salt to taste and mix well
9. Add 3 cups of hot water and mix. Adding hot water speeds up the cooking time
10.  Next add zeera samba rice, mix well until all ingredients are well combined
11.  Put the biryani on the dum for about 20 min on low flame

Evolved Handi Biryani

• Prep Time: 20 mins
• Cooking Time: 40 mins
• Servings: 4

INGREDIENTS

• Evolved Plant Meat: 220 gms 
• Zeera Samba Rice: 400gms 
• Oil: 1 cup
• Green chilies: 5 (slit)
• Onions: 4 (thinly sliced)
• Ginger garlic paste: 2 tablespoons
• Tomatoes: 2 (diced)
• Coriander leaves: 5 tablespoons (finely chopped)
• Mint leaves: 20 (chopped)
• Red chilli powder: 1 tablespoon
• Garam masala powder: ½ teaspoon
• Lemon juice: 1 whole lemon
• Peanut Curd: ½ cup
• Salt: as per taste

METHOD

1. Hand pull the plant meat into medium sized chunks. Marinate with ginger garlic paste for 30-45 minutes
2. Wash and soak the rice for 5 minutes
3. In a large pot, boil the water, add a few mint leaves. Add the rice and salt
4. Cook till the rice is 3/4^th done. Strain and keep aside
5. In a deep non-stick pot, heat the oil. Add the green chillies and onions
6. Fry until onions turn golden brown
7. Now, add the ginger garlic paste. Fry for a minute
8. Add the tomatoes, coriander, mint leaves, chilli powder, garam masala powder, lemon juice, curd and salt. Cook for 2-3 minutes 
9. Add the Plant meat and fry for 6-8 minutes
10. Layer the rice on the prepared korma
11. Cover and cook on a low flame, till the rice is done

We hope these Evolved recipes will make your Diwali celebrations all the more enjoyable and memorable.

Evolved Plant Meat is available for purchase via Vegan Dukan and Wildermart in Bangalore.